This make-ahead chicken casserole is made by combining bread cubes with a mixture of chicken, vegetables, eggs and cheese and letting it sit overnight before baking.
8 (1-ounce) slices white bread
Butter-flavored vegetable cooking spray
2 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup 1% low-fat cottage cheese
1/2 teaspoon pepper
1/8 teaspoon salt
1 1/2 cups 1% low-fat milk
1/2 cup frozen egg substitute, thawed
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
How to Make It
Trim crusts from bread; reserve crusts for another use. Cut bread into 1/2-inch cubes.
Arrange half of bread cubes in an 8-inch square baking dish coated with vegetable cooking spray. Combine chicken and next 6 ingredients, and stir well. Spoon chicken mixture over bread cubes in baking dish. Top with remaining bread cubes.
Combine milk and egg substitute; stir well. Pour mixture over bread cubes. Cover and chill 8 hours.
Bake, uncovered, at 350° for 55 minutes; sprinkle with Cheddar cheese. Bake 5 additional minutes or until cheese melts. Let stand 10 minutes before serving.